Seasoned seaweed

Doljaban-muchim 돌자반무침

Doljaban muchim is very delicious, flavorful, and one of the easiest side dishes to prepare. The main ingredient, doljaban, is also called gimjaban, and its texture and flavor are very similar to kim (seaweed paper), which is used for making gimbap. If you like the flavor of kim, you’ll love this side dish. It’s one of my favorite side dishes for doshirak (Korean lunch in a box).

24 Comments:

Thank you for such wonderful recipes! I make them for my family all the time and they love them. I have also made Kimbap for my Taekwondo Masters who are both from Korea and they were very excited and enjoyed it very much. Thank you!
I do have a question though. Are you using regular sesame oil or toasted sesame oil? The type I find at my Asian markets are all toasted so is that the kind I should use when a recipe calls for sesame oil?

I am going to try and make this. Had a bit of trouble so far. The nearest korean grocery shop is about 40 minutes from my home, and my car has been deciding it doesn’t want to start, so I have to wait until it gets fixed, until I can go to the grocery shop. The auto mechanic isn’t open on Sunday, so I have to call them first thing Monday morning, so I can get my car working. When I make this, I will see how it turns out, and report back on the taste :)

I couldn’t get the seaweed that you used :( The one I got was in a huge package, and it was of a very HARD texture, and it is extremely salty. The first lot I tried was soooo salty, so I kept on having to add sugar and more sugar to make the salty taste seem not as harsh. I only used around a little over half of this seaweed. The rest of it, I will soak and get it to soften up (as well as get rid of the overly salty taste) and try it again, and see what happens. Worse case scenario, I will have to look for the right seaweed. Which is strange, because when I asked in various Korean grocery shops if they had ‘Doljaban’ they stared at me as if they didn’t know what I was talking about. And then when I said ‘Muchim’ they took me to where they sold packets of some fried pre-made stuff, and I was like ‘No, I want to make some myself’. And the one I am soaking right now, it has become to look like kelp straight out of the sea, lols. But oh well, I’ll use it. Waste not, want not. I think I may have some trouble finding the correct seaweed for this recipe. I may have to order some from the internet. Do you know of any sites that ship Doljaban to Australia? Or, by some chance, would you know of any distributors in Australia that may stock it?

Wow Maangchi, this looks great!!
I am definitely going to try and make this recipe. The crispy Korean seaweed (laver) is also one of my favourites.
So I think I will love this too! Will have to find the doljaban first and I’ll let you know how it turned out!
Bye bye! Imre

Hi Maangchi!
Thank you so very much for sharing your recipes and teaching us what you know! I made this recipe tonight, because where I live it is now very warm and humid. I wanted to make a light meal, so I chose to make Japanese somen noodles. These are light noodles usually eaten in the summertime. I made all kinds of side dishes to go w/the noodles and your ‘Doljaban Munchim’ was one of them. Everybody enjoyed this! And yes, be careful of the black plague! That and the sesame seeds between your teeth will keep you busy ~ after dinner activity??? :oD

Someone asked if you could use kim for this and that is exactly what I used. I couldn’t find just doljaban, so I used 96g (the whole package) of kim and just scrunched them up. Hmmm … maybe I’ll have some for lunch? Sounds good to me!

This side dish is now one of my all time favorites. I made it last night and put out quite a large plate full – almost all of it got eaten! Everyone loved it. It is also very quick to make. I think this will be on all my future dinner menus :) Thanks for another great recipe Maangchi!

I am not sure but they do look like those commercially prepared ones that I hv been buying…. oops! OMG, they are so so very yummy!!!! My question is same as samitadassarkar, can i use kim (for kimbap) instead to mk this side dish?? Can’t wait to try making it at home!

yes, I think so. Roast the kim before crushing it into small pieces and mix with seasoning sauce. Check out my rice cake soup video if you want to know how to roast kim (dried laver) http://www.maangchi.com/recipe/ddukguk